Disney recently opened a new section of their Animal Kingdom Lodge resort specifically designed for timeshare. Within that new area is a new African-Indian restaurant called "Sanaa", which I attended for dinner last night.
The menu focuses on Indian style service with African background flavors. We started with the bread service. We ordered the Naan, Paratha and the Paneer Paratha, the last of which our waitress called the "mack daddy" of the breads. And it certainly was. It had a layer of cheese and spices on the inside that gave it a creamy kick. We mixed these breads with Coriander Chutney, Cucumber Raita and Mango Chutney. We enjoyed the combination of heat, cool and sweet, respectively, that we had picked out. There are indeed more options for the more adventurous.
Then we moved to the appetizer sampler, which contained samosas, pulled duck, and cauliflower. I found both the samosas and duck to be monotonous and nothing special, while the roasted cauliflower over tomato sauce was simple and delicious.
Simultaneously, we had the salad sampler, which, like the bread, is your choice of three. We had the chick peas, carrot and orange, and roasted potato. The chick peas was downright awesome: a delicious salad with loving amounts of tomato and onion. I loved it. I sampled the other two, but stayed mostly with the chick peas.
Our entree was a "combo" dish featuring tandoori chicken in red curry sauce and beef short ribs. It came with a side of rice. We initially ordered five grain rice based on our waitresses suggestion, but they had an issue in the kitchen and would have to bring out white rice instead. Later, she brought out five grain and I actually ended up preferring the white rice, anyhow. It was fantastic to dump the chicken and curry over the white rice and dig in.
We passed on dessert, but did enjoy a glass of "chakalaka" over our meal. This spicy red wine paired with anything on the table with heat, which was awesome for me. I also had an agave margarita, which I nursed throughout.
Overall, I was surprised at how well put together everything was. For a new restaurant that only began operation 72 hours ago, everyone, from the bar team, to the wait staff and kitchen staff, seemed to have a great grasp on getting the job done correctly.
I will return for lunch and post again.
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